Braised Lamb Shanks with Mashed Potatoes & Peas
Ingredients
4 Lamb shanks
200ml Red wine
100g Carrots
100g Onions
2 Cloves garlic
1 Bay leaf
Water (to cover)
1 Knorr Beef Stockpot (or 1 beef stock cube)
Salt & pepper to taste
600g Potatoes (Temperana – white potatoes)
90ml Joia do sul olive oil
Method
Place the lamb shanks in a hot pan & brown on all sides in 30ml of the olive oil.
Remove and place in a deep pot.
Add the wine, bay leaves & stock cube.
Peel and roughly cut all the vegetables & put in with the lamb. Cover with the water.
Bring to a boil for 2 minutes & add a cup of cold water to lift up the scum.
Remove the scum & turn down the heat to a very slow simmer for 3-4hours.
Leave the lamb to cool (overnight if possible).
Remove the lamb from the jellied stock & heat up the stock.
Peel & cook the potatoes in boiling salted water until soft.
Drain the liquid & place back on a gentle heat for a few minutes to dry out.
Mash with the rest of the olive oil, salt & pepper. Keep warm.
Strain out the vegetables from the stock & keep.
Boil down the liquid until it has concentrated the flavour to your liking, add the vegetables & the sauce is ready to serve.
Place the lamb shanks on a roasting tray & place in a hot oven at 200C 400F Gas Mark 6 for 20mins (until crispy & hot through).
Serve the mashed potato on the centre of the plate with the lamb shank standing up in it & the vegetables & sauce drizzled around.
Post a Comment